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  1. #1
    Join Date
    Jan 2004
    Location
    Bellingen
    Posts
    587

    Default Stabalized Blackbutt

    Anyone in the brains trust had some luck stabilizing kiln dried Blackbutt? It's an easy timber to find in OZ hardware stores that is already kiln dried. It's prone to moving though. Anyone had some experience with it? Cactus Juice maybe with a vacuum & pressure pot cycle or will it not penetrate enough?

    I'm trying to source some more generic knife/machete/tool handle material that is easier to come by. Buying it kiln dried seems like cheating but Blackbutt is fairly easy to get.

    Would appreciate some opinions. Still an untested noob in this area. Thank everyone,
    Ben

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  3. #2
    Join Date
    Apr 2005
    Location
    Nerang Queensland
    Age
    66
    Posts
    10,766

    Default

    Yeh I've done a fair bit of Blackbutt burl using Cactus Juice. It must be dried to 0%MC in an oven then placed in the vacuum with the CJ. As it is a hardwood it can take a long time to vacuum, plus then soak for 2x vac time min (I often do 3-4 x for Aussie hardwoods) before baking.

    The 3rd,4th and 5th cast pepper grinder blanks below are all stabilised and cast termite eaten Blackbutt burl

    small PG blanks.jpg
    Neil
    ____________________________________________
    Every day presents an opportunity to learn something new

  4. #3
    Join Date
    Jan 2004
    Location
    Bellingen
    Posts
    587

    Default

    Mate, thank you kindly for the detailed reply! I was expecting the whole process to take about a month. It appears a fair bit swifter than that. I will do a bit more research into it now but this looks like a good solution. I have been meaning to put a PID onto a little oven I have in the workshop for tempering steel. Looks like it will be a bit more useful now. I was originally thinking of modifying a pressure cooker pot into a large vacuum chamber but it look likes you really need to see what is going on. I will have to find something else that is clear for the chamber.
    Cheers Neil,
    Ben

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